Shelly's favorite!
  • 1 (9inch) pie crust, bakede
  • 1 1/2 cups white sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups water
  • 1/2 cup cornstarch
  • 1/3 cup water​​
  • 4 eggs, separated
  • 1/2 cup lemon juice (I squeeze lemons for the juice)
  • 2 teaspoons lemon peel (I grate lemons for the peel)
  • 3 tablespoons butter
  • 1/4 teaspoon salt
  • 1/2 cup white sugar
  1. Preheat oven to 325 degrees
  2. Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly.
  3. Remove from heat.
  4. In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.
  5. In a large glass or metal bowl, combine egg whites and salt. Whisk until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon fillling into baked pastry shell. Cover pie with remaining meringue.
  6. ​Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack for at least 1 hour before serving.